Category: vegan comfort food

Some of you may have seen an accidental post with the draft version of this content. Obviously, my post was published accidentally, very prematurely. Please check out my actual, full post below. Your tastebuds will thank you. =)

Hello everyone,

Avocado toast has become… Let’s just say “a thing.” Admittedly, I love a good avocado toast as much as the next millennial, but recently I had a craving for a sweet, slightly savory breakfast toast. I had just picked up some Kite Hill Ricotta so I thought—why not make a Vegan Banana Ricotta Toast?! I’m so glad I did. It was simple, ascetically pleasing, and delicious!

I love all things banana + peanut butter flavored, but I was never one for savory/ sweet breakfast combos. This recipe has swayed me. Kite Hill’s ricotta is slightly sweet and silky and can be used to replace traditional ricotta in any recipe. I’ve previously used this ‘ricotta’ for stuffed shells, and it works fantastic! Check out my tried and true recipe sure to please the dairy-free non-believers! (Plus, you can save $1.00 on the Kite Hill product of your choice!) Next on my list is to use this as a substitute for mascarpone!

What follows is my ‘all you need to know’ recipe for a delicious Vegan banana Ricotta Toast! I hope you enjoy it.

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. Additionally, I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.Continue reading “Recipe & Review: Vegan Banana Ricotta Toast”→

Looking for a place to grab an iced soy latte, vegan-friendly lunch, or perhaps a sweet treat? Check out my updated list of my favorite vegan-friendly places around Northeast Ohio under Vegan Cleveland. Just added—Mitchell’s Homemade Ice Cream.

Ah, summer. A time to relax, spend time with friends, and enjoy ice cream on a hot day. Mitchell’s Homemade Ice Cream serves up summer treats using only the best locally sourced organic ingredients. Plus, they generally have two vegan flavors, currently vegan salted caramel pecan and chocolate. Looking for a fruiter option? Mitchell’s also makes sorbet (lemon, mango, and raspberry) without dairy and it’s fat free!

I highly recommend getting a single scoop of the vegan salted caramel pecan on a sugar cone! The rich coconut milk flavored with homemade toasted pecan butter, caramelized brown sugar and sea salt is delicious! You’ll fool all your dairy loving friends with this sweet treat! Next time you’re in Northeast Ohio be sure to give this local ice cream parlor a try!

Cheers,

Jocelyn

*Disclaimer – I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.

I love Middle Eastern cuisine. Baba ghanoush, falafel, tabouli, you name it— it’s some of my favorite food. I was craving a feel good meal this weekend, so I decided to try my hand at a classic, fattoush salad.

Fattoush (فتوش) is a levantine bread salad which originated in Lebanon, but is also common in Syria and other Middle Eastern counties. Fattoush includes toasted or fried pieces of pita bread mixed with greens and fresh vegetables. It generally also includes cucumber, tomato, and other ingredients depending on season, location, taste, etc.

The dressing is slightly sour and acidic, using a healthy serving of lemon juice and sumac. Since I didn’t have sumac, I used zatar seasoning to give the salad a full flavor. I also used store bought pita chips to save time, but I’m sure this recipe would be even better if you used homemade pita bread for the crunch. This is a deceptively easy salad to make considering the robust flavor combinations. Why not give it a try?

I know we’ve all been there. A certain is in aroma in the air, and all of a sudden, in comes the grand idea to make a hearty Mexican meal. After a few minutes of mental conversation, you decide you really want enchiladas, but you just don’t have the patience. Well, I’ve got the recipe for you!

Enchilada lasagna has all of the flavor and goodness of regular enchiladas but only 10% the hassle. I absolutely love this recipe because it’s simple. You sauté a few ingredients, you create layers, and you pop it in the oven. Simple! So simple in fact, it’s become one of my go to meals when I’m having company over. I’ve cooked this vegan meal for so many omnivores who are down right shocked that it is completely satisfying without any animal products.

Still not convinced? It tastes just as amazing, if not even better, as leftovers! Give it a try and let me know what you think.

It’s 6:30pm on a weeknight. You got stuck at work, and then in traffic. You’re tired, you’re hungry, but not to worry—dinner is already done! Casserole is a perfect goto meal for busy weeknights. You can make it in advance and simply reheat and serve on the spot.

Growing up, I know that green bean casserole was a popular staple at family get together and holiday events. However, I just couldn’t get excited about the dish. It’s soggy. I don’t like mushrooms. The list goes on.

I finally decided to give traditional green bean casserole a vegan twist, using vegetable broth and nutritional yeast instead of cream of mushroom soup! Check out the step by step pictures below.